Lux French Macarons

Making of the Lux French Macarons

I seem to be on the French cooking spurt with the baguettes and now macarons. Perhaps that’s telling me I need to plan a trip to France. Who wants to send me there for a month or so? For Well Worn Apron of course! For the art of food, so I can write about the food experience.

Back to macarons. They are like this mythical treat. Epic with their own cult following. I have to admit I have never had a French macaron until I made these ones. Crazy, I know, but true. I am now a fan.

They are beautiful… crispy on the outside and chewy on the inside. The flavors and fillings can be anything. I made two types: coffee with Nutella filling and lemon with lemon buttercream. I am going to share the coffee recipe since it was the easiest and quickest to make. If you want me to post on the lemon ones, let me know in the comments or on Facebook. Best to make them 24-48 hours before you plan on sharing them. Allows them to develop their flavor and texture. Fair warning macaron making is an afternoon baking session so unlike cookies you cannot just whip these up last minute.

If you have noticed, recently I have been using weight measurements for baking. I am finding I am getting better end results. Baking is more science than art. Worth investing in a scale.

Coffee Nutella Filled French Macarons

Ingredients

120 grams almond flour

200 grams powdered sugar

1 tablespoon instant espresso granules

100 grams egg whites or whites for 3 eggs, room temperature

¼ teaspoon cream of tartar

pinch of kosher salt

30 grams granulated sugar

Nutella spread

Preparation

Measure the almond flour, powdered sugar, and espresso powder into the bowl of a food processor.

Pulse the mixture to a fine powder, and sift.

Whip the egg whites, cream of tartar, and salt on medium speed until frothy.

Slowly add the granulated sugar (about a teaspoon at a time), while continuing to whip. Once all the sugar has been incorporated, turn the speed up to high and whip until the meringue looks glossy and holds stiff peaks.

Dump all the almond flour mixture into the meringue at once.

Fold together until the batter falls from the spoon.

Transfer to a piping bag fitted with a large round tip, and pipe rounds about 1 inch in diameter onto parchment-lined baking sheets.

Slam the baking sheet on the counter to force out any large air bubbles allowing to dry for 30-45 minutes.

DISCLOSURE

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